Prepotto, Udine: Wine Tasting and Cellar Tour at La Viarte
Tasting of 3 wines with a platter of cold cuts, a tour of the estate, the vineyards and Miravé. Extra: a quad bike tour through the vineyards and woods, and a tasting ...
Profile
Structure
Drinking window
Best 3 to 15 years from vintage.
vintage3 yrs15 yrs17 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: dried apricot, orange peel, almond, hay, saline
Palate: candied citrus, yellow plum, tea tannin, saline finish
The Bensa family's extended-maceration Ribolla, one of the four founding Oslavia orange-wine cellars alongside Gravner, Radikon and Damijan Podversic. Dried apricot, orange peel and almond over a tea-tannin finish.
What it pairs with
- Prosciutto di San Daniele Friulian air-cured ham finds a peer in the wine's saline edge and almond core; the regional pairing.More wines for ham →
- Frico con patate Friulian Montasio and potato cake echoes the wine's nutty depth; tea tannin scrubs the cheese fat.More wines for cheese →
- Risotto al tartufo nero Almond and hay aromatics meet the truffle's musky depth; full body holds the Carnaroli starch.More wines for risotto →
With cheese
Montasio
Local tradition Qualigeo lists Collio Ribolla Gialla among the wines for Montasio. These skin-fermented Ribollas from the Collio hills bring tea-like tannin, dried apricot and acidity to meet the granular, crumbly paste of an aged wheel.
Formadi frant
Our pick Formadi frant is soft and savoury, with a piquancy that varies from one cheese to the next. A skin-fermented Ribolla's tannic grip and acidity stand up to that piquancy without being flattened.
History
The Bensa brothers (Giorgio and Nicolò) launched the extended-maceration Ribolla programme in the late 1990s. La Castellada sits across the Oslavia ridge from Gravner and Radikon, the third of the founding orange-wine cellars.
- 1997First extended-maceration Ribolla vintage
Facts
- Producer
- La Castellada · visiting guide
- Grapes
- Ribolla Gialla (100%)
- Classification
- Venezia Giulia IGT
- Oak
- Fermented on the skins in open Slavonian oak vats for several weeks, then aged around three years in large Slavonian oak botti before bottling
- ABV
- 13.0%
- Price
- EUR 50 to 75 at retail
- Drinking window
- 3-15 from vintage
- First vintage
- 1997
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about La Castellada Ribolla Gialla
What does La Castellada Ribolla taste like?
Dried apricot, orange peel, almond, hay and saline on the nose; candied citrus, yellow plum, tea tannin and a saline finish on the palate. Full-bodied with medium tannin and high acidity from extended skin contact.
How does La Castellada relate to Gravner and Radikon?
La Castellada sits on the same Oslavia ponca ridge as Gravner and Radikon. The Bensa brothers founded the extended-maceration programme in the late 1990s, making them the third of the four founding Oslavia orange-wine cellars.
When should I drink La Castellada Ribolla?
Drink between 3 and 15 years from vintage. The wine reaches an aromatic plateau at year 5 to 8; the tea tannin softens with age.
Tags
Taste it where it is made: tastings near La Castellada
Prosciutto Ham Factory Visit & Lunch Tasting near Udine
Discover the artisanal process of crafting Prosciutto Crudo San Daniele ham with an exclusive guided factory tour followed by a tasting lunch of cured meats, cheeses, ...
Villa Bogdano 1880: Guided Winery Tour and Tasting
Set off on a guided tour of the historical winery of Villa Bogdano near Venice. Enjoy a wine tasting along with baked goods surrounded by the amazing scenery of this h...
Wine tastings and winery visits in Friuli-Venezia Giulia (9) · Wine tours and day trips in Friuli-Venezia Giulia (6)